A stay at The Atlantic Hotel fits the bill, with the grand building situated on a stunning stretch of the coast and affording some spectacular views, as well as plenty of nice terrain to explore and frolic around in.
Ocean, the restaurant at the hotel, also meets expectations. Appearance-wise, it’s a light and airy place with a distinctly coastal American feel in the white shutters that adorn the large conservatory-style windows; hand-made furniture and specially commissioned artworks add to the air of sophistication. And, working with local producers as much as possible (including the Genuine Jersey Products Association), chef Mark Jordan creates dishes which have a grounding in French cuisine but which seek to pull every individual element out of the central ingredient and its accompaniments – leading to the presence of several ‘tastings’, selections of preparations on one plate which present favourite foodstuffs in a number of innovative ways.
Texture and contrast are key, so tomato might be showcased in a veloute with crispy croutons and pesto; wild garlic could come prepared in a risotto, or risotto could also be served (made from pears) with pot-roast squab pigeon. Main courses are divided into selections ‘from the ocean’ and ‘from the land’ – each brings a key local ingredient together with innovative accompaniments (foams, creams, and so on).
If you’re finding it hard to decide, a tasting menu which canters from land to sea and back again is also available. Desserts are also rightly lauded – where an ingredient such as rhubarb is taken, tweaked and teased into various forms presented alongside each other for maximum flavour, texture, and interest.